Influence of self-organized fluid flows on structure and network formation in self-supporting layers made of hyaluronan

Kód výsledku v IS VaVaI

RIV/70883521:28110/23:63571140 - isvavai.cz

Nalezeny alternativní kódy

RIV/70883521:28610/23:63571140

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of self-organized fluid flows on structure and network formation in self-supporting layers made of hyaluronan

Popis výsledku v původním jazyce

The spatial arrangement of bio-macromolecular systems affects their function and physiological role. This study presents a new approach to induce changes in the secondary and tertiary structure of macromolecules without altering pH or ionic strength. By utilizing self-organized fluid flows, known as Bénard-Marangoni convective instability, we observed alterations in mean coil size, thermal stability, and self-organizing capabilities of hyaluronic acid. These changes manifested through modified surface activity and the formation of self-supporting polymeric film. Additionally, we investigated the factors influencing network formation and aggregation of hyaluronan on mica surfaces. Temperature-induced self-organization in fluid state as well as molecular weight or concentration influenced the macromolecular arrangement such as aggregate size or fibrillar network density at the liquid-solid interface. The understanding of hyaluronan's conformational variability is of great importance as it governs its processability, and formulations in coatings and self-supporting layers with improved mechanical properties.

Název v anglickém jazyce

Influence of self-organized fluid flows on structure and network formation in self-supporting layers made of hyaluronan

Popis výsledku anglicky

The spatial arrangement of bio-macromolecular systems affects their function and physiological role. This study presents a new approach to induce changes in the secondary and tertiary structure of macromolecules without altering pH or ionic strength. By utilizing self-organized fluid flows, known as Bénard-Marangoni convective instability, we observed alterations in mean coil size, thermal stability, and self-organizing capabilities of hyaluronic acid. These changes manifested through modified surface activity and the formation of self-supporting polymeric film. Additionally, we investigated the factors influencing network formation and aggregation of hyaluronan on mica surfaces. Temperature-induced self-organization in fluid state as well as molecular weight or concentration influenced the macromolecular arrangement such as aggregate size or fibrillar network density at the liquid-solid interface. The understanding of hyaluronan's conformational variability is of great importance as it governs its processability, and formulations in coatings and self-supporting layers with improved mechanical properties.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21001 - Nano-materials (production and properties)

Projekt

GA22-33307S: Vývoj nových 3D hierarchicky strukturovaných polysacharidových a proteinových porézních systémů

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů